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Gluten Free Cheese Blintzes!

December 20, 2010

I woke up starving this morning! I had made a batch of gluten free cheese blintzes yesterday, so I warmed them up for breakfast!

Gluten Free Crepes

– 1 cup GF baking flour

– 2 eggs

– 1/2 cup almond milk

– 1/2 cup water

– 2 tbsp melted butter

Directions: Whisk everything together and let it sit in the fridge for at least 30 minutes to thicken. Then spray a small frying pan with non-stick spray and ladle in about 1/3 cup of the batter. Take the pan and swirl it so the batter spreads evenly. This will form a very thin pancake…or crepe. After the small bubbles appear on the top, you will want to flip the crepe. You may want to use a fork and a spatula to do this, and don’t forget to be gentle! Once the crepe is browned on both sides, remove from heat and let it cool a bit. Then fill/top with whatever you like!

Cheese Filling

– 1 block of cream cheese

– 1/4 cup brown sugar

– 1 tsp vanilla

Directions: Let the cream cheese come to room temperature. Then, using a standing mixer combine cream cheese, sugar, and vanilla and whisk until combined and fluffy. Fill crepes with cream cheese filling and wrap up to enjoy!

I topped ours with some thawed frozen berries tossed with agave…so good!

Ever had cheese blintzes? You have got to try this recipe!

2 Comments leave one →
  1. January 9, 2011 8:34 pm

    i love blintzes! def trying this recipe 🙂

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